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Monday, February 13, 2006

A little about this site...

This is probably a little late as we have been writing in this blog for a few months now... but better late than never?

Thinking back when I was younger, I have memories of trying to bake cakes or cookies and trying to help out Mom when I could (taste testing!) When I hit my teenage years, I was side tracked with growing up and dealing with the issues that come with that and lost interest in cooking/baking among other things.

When I hit my 20's, I had grown tired of always eating out for most of our meals and remembered how much I enjoyed spending time in the kitchen. I started slowly and made a lot of mistakes along the way. Many of which we did eat (ugh.... not so good memories!), but I've been getting better over the years I think. I've learned from reading many cookbooks, over the internet and picked up quite a few tips from television shows on PBS and FoodTV. I'm not a professional cook by any means, nor do I try to be. I certainly don't get paid to do this and I am truly just an amatuer trying to be the best I can. Do I someday wish to do this professionaly? Maybe, but right now I'm happy with where I am at.

We send along pictures as we go, and while we don't have expensive equiptment we do strive to make them fun or interesting. They don't always look how I want them to, or they may be pretty plain, but that's just how it is. We enjoy playing with digital cameras, but soley on an amatuer basis - we do it for fun and learn as we go.

I'm here to share the recipes we try (be it a success or failure), new products we might find and our adventures in the kitchen. If you happen to come upon a recipe you haven't tried and love it, great! If we talk about a product we bought that you didn't know was out there, cool! I still have a lot to learn, try some of the many foods we have not eaten, and I'll share some of the tips and tricks we learn as we go. We're always open to input, tips and suggestions!

So if you are still with us, let's get to dinner!

We have made quite a few casseroles or stratas that call for cubed bread, using sourdough or french. Tonight's dish, English Muffin Strata with Ham and Cheese, uses these firm and spongy-on-the-inside muffins. I used a Whole Grain version we've seen in the store before - it added a nutty flavor and a more hearty texture. They are first split, cut into wedges and then half of them are placed in the bottom of a baking dish. Salty Canadian bacon and rich Swiss cheese are layered over and then the remaining wedges are arranged on top. This is left to soak in a slightly spicy mixture of plain soy milk, eggs, mustard and cayenne for a few hours. After the trip in the oven, the mixture puffs up from the eggs and a crisp outside crust forms on top. The inside is firm, but a bit creamy from the amount of liquid. This will make for an excellent lunch tomorrow.

I, too, love reading your blog. You are such an inspiration. I check it everyday, unless I'm sick or out of town. I love that you try so many new recipes. I can feel the joy YOU have from cooking, baking, sharing recipes and pictures and really there's nothing more enjoyable than that!! Keep up the good work.

I agree, its my favorite blog and I check it every day when I get in to work. One question though, I've been wanting to try some of the muffin recipes you've posted, but is there a difference between whole wheat flour and whole wheat pastry flour? I didnt see a specific pastry flour when I was out the other day, so now I'm confused. Thanks!

I like your blog too. Your food and writing is always tasty yet simple without lapsing into overdone delusions of grandeur. Like mine just did. And most of the time I just want to see the food (and check out how you did it) ... not how well you managed the lighting or what nice crockery you used!

Hi Joe, thanks for stopping by! i saw your comment after posting a post today, good timing lol Your story is interesting, i never thought a 20 something could get sick of eating out but to be honest thats what got my interest in cooking and food and ingredients rolling too so completely understandable :) some fabulous recipes you have too!!

This blog is one of my "must see daily" places. I love your pix and have tried out quite a few of your recipes, mostly the desserts. Your presentations are as professional as anything I have seen. Speaking as a recent culinary grad. and current baking student, it is clear that you have a passion for food. Thank you for your inspiration.

Oh yes, one more here for the "everyday visitor club"! Your blog is one of my favorites Joe! I like the way you write and talk about food and your experiments, plus the pictures always look great and I get nice reviews from great recipes featuring ingredients I also like!Ana

Your blog has everything I want--great, easy-to-cook recipes that are still "elegant", and fabulous photos! I still haven't mastered the art of food photography. I have a long list of recipes from your site I want to use.

Joe, your blog was one of the loveliest surprises of 2005. Sometimes I just pop round to get cheered up, to have my senses all tickled. You have been doing a jolly good job from where I am standing.Thank you for sharing all these great recipes and comments. It is such great honour.

Thank you everyone for the support and I appreciate the comments and e-mails.

Laura - about the flour - There is a difference in whole wheat vs whole wheat pastry flour. WW Pastry is a low gluten flour that is made from soft wheat. I prefer it over whole wheat as it makes baked good less heavy. I find it labeled as WW pastry or Whole Grain. Bobs red mill/Arrowhead flour are common brands here!

I was hanging around on the CL BB (as I always do) and noticed your blog tag line and am so glad that I did. Such a wonderfully executed online food diary!!! I just want to let you know how much I enjoyed reading through your descriptions of the many recipes that you posted about, as well as, the beautiful pictures that you include along with them. Wow!! I don't usually follow blogs; however, I will certainly be checking in on yours (and have just added your blog to my "favorites").Thanks again!

I see this is an older post but I somehow stumbled upon it trying to play "catch up". I agree with most here...this is my FAVORITE food blog. I was linked here from another blog and fell in love with this one....the photography is what hooked me at first. Amazing! Then I was hooked by the daily adventures in the kitchen and the stories. I find I need to know what the co-workers will be having on Wednesdays LOL, and when the obscure ingredients are purchased on Sundays I need to know what they will be used for. It's just a fun place! You do a great job, Joe! By the way, what's your screen name at CL? I hang out there once in a while but I don't know which posts are yours.

Hi Joe, tell us why you went yo DC. It's actually not far from here. Newport News, Va. I found you through S'kat and have enjoyed the site. Tried the English muffin Strata. Good, but could use a little more spice. As in hot sauce. Then it was fine. Arthur

hola!i love your food! looks soooooo tasty !your friends+family must adore you!and the pictures are just the best!have been looking at them for more than an hour anc cant get enough!thank you so much for sharing your gift with us!regards from northern spainwill show you other type of Tortilla española one time!

Hi Joe, Just found your Blog this morning and Wow!!! You have some really deliciuos sounding recipes and since I have a new stove I hope to be trying a few of them out!!! Will be putting you in my must read list. Thanks for sharing!!

I've been lurking for a little bit, but finally decided to write and say how much I've enjoyed your blog! You take amazing pictures of food, and like others have said, I usually find myself drooling over them! Thanks for this fun blog!~Kari

You are so good and all the work and effort you have put in the blog is really appreciate it.I think it is time to begin a proffetional business with all the knowledge and passion you have.Bravo!!I am an amateur too with a close background to yours with the passion of dessert baking.Check this if you have the time...http://www.grouprecipes.com/people/ahmed1

THIS BLOG IS ACTUALLY AMAZINGThe number of recipes, so well written too, is just mind blowing. Everything looks soo good that I had such difficulty choosing something to try out. So I closed my eyes and randomly picked out the Rocky Ledge Bar recipe. Anyways I'm 17 and live in dorm that has no cooking facilities what so ever but I just LOVE to cook. So I finally went out yesterday and bought a mini convection oven and plan on trying out that recipe on Sunday. I'll tell you how it turns out :D-MQ

I just stumbled across this site looking for bread recipes and I think it's fantastic! I'm the same as you, I'm starting in my 20's just experimenting in the kitchen, finding out what we like and don't like, what works and what doesn't, and learning so much along the way! Cooking is a great thing and it's nice to have that talent. All the best!

How lucky we are to have been hosted by Jeff and Joe for several days. We enjoyed shopping, painting pumpkins (having been encouraged to use our dormant right brains!), sightseeing and dining on extremely delicious gourmet treats. We would wait in giddy anticipaton as we heard the sounds of pots and pans and smelled the aromas wafting into the living room before each meal. Most of all, it was wonderful to be hosted by dear friends in such a warm, spacious, stylish, comfortable home. Life is good!

Thank you so much for having such a wonderful blog! I am so very appreciative that you put pictures with every recipe because I love to have some sort of clue as to how things should turn out. The amount of baking/cooking that you do is absolutely amazing and you are a most definitely one of my idols! :) Thanks for all the great recipes!

Thank you for taking the time to post such wonderful recipes! My son told me about your blog and I have used several...you have a warm gift for writing and I enjoy seeing what yummy item you are sharing. I am very grateful for your generosity and always say a little prayer of blessing for you. Warmest Regards, Michaels Mom Grammary

Oh my goodness! How did I only just discover your blog? I think I need to take the week off and spend my time baking and cooking through these amazing recipes. You are very talented. Any favorties...any desserts we just HAVE to make? Thanks, Stephanie